Cooking Quotes
Don't hit the person across from you with bits of toast, And don't, when dinner is nearly through, say 'Who's the host' It isn't done.
I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner.
My mother came here to New York. She and my grandmother were domestics, cooking, cleaning for other people.
Bistro cooking is good, traditional food, earnestly made and honestly displayed. It is earthy, provincial, or bourgeois; as befits that kind of food, it is served in ample portions.
I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel
My hobbies are mountain biking, horseback riding and packing, canoeing and kayaking, hiking, camping, cooking, and skiing.
It is a very great mistake to suppose, as a few English cooks still do, that spaghetti and macaroni should be soaked in water before cooking.
I come from food the way some people come from money. Food was the medium I grew up in, what we talked about, what shaped our days.
I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.
Take advantage of the gracious condescension of the elegant calf's kidney, multiply its metamorphoses: you can without giving it any offence, call it the chameleon of cuisine.
Well, cooking starts with shopping. If the ingredients are not good, you don't do it. Just change your mind and do something else.
We thought of wine as something as healthy and normal as food and also as a great giver of happiness and well being and delight.
I don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook.
He added that a Frenchman in the train had given him a great sandwich that so stank of garlic that he had been inclined to throw it at the fellow's head.
The onion tribe is prophylactic and highly invigorating, and even more necessary to cookery than parsley itself.
As a rule they will refuse even to sample a foreign dish, they regard such things as garlic and olive oil with disgust, life is unliveable to them unless they have tea and puddings.
I do not think anything serious should be done after dinner, as nothing should be before breakfast.
It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.
My dad was in the Navy, so we moved around a lot. That led to me seeing myriad cultures and cuisines. I have been excited about eating and cooking for as long as I can remember.
Perhaps the comparison is closer to the Chinese cook who leaves hardly any part of a duck unserved.
On spinach: I dislike it, and am happy to dislike it because if I liked it I would eat it, and I cannot stand it.
It might seem that an egg which has succeeded in being fresh has done all that can reasonably be expected of it.
All that changing of plates and flapping of napkins while you wait 40 minutes for your food.
What we call barbecuing in this country is actually direct grilling. In many countries, it also means cooking in an enclosed box with a heat source, ideally wood, all year round.
In taking soup, it is necessary to avoid lifting too much in the spoon, or filling the mouth so full as almost to stop the breath.
I'm obsessed with cooking shows, even though they make everything look so easy when it isn't.
We believed in our grandmother’s cooking more fervently than we believed in God.
One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.
Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.
I do endless chopping and preparing things. I really find that relaxing. I do a lot of thinking as I am chopping and cooking.
